Bringing Balance and Interest to Cocktails
There is an interesting article in this morning’s NY Times, “Raising a Glass to Unfamiliar Bottles“,(free registration required). It discusses how many bars are choosing small spirits producers’ offerings over the large, well-known, highly-marketed brands.
The bartenders profiled in this article focus on crafting cocktails, resurrecting forgotten spirits and even making their own ingredients such as bitters, cordials and syrups. And these are bartenders at some of New York’s premier bars such as Milk & Honey/Little Branch and the Pegu Club.
Thanks for the pointer, but your link to the NY Times article has an extra “http//”.